This maple rich and creamy ketogenic frosting has been a huge hit with everyone in the house.
It is a simple blend of butter, sugar-free maple flavored syrup and a special surprise ingredient.
I’m impressed with how quick it is to whip up!
This is my new go-to sugar-free frosting for cakes, cookies, and brownies.
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I’m sure you can do a fine job of thinking up creative ways to use this ketogenic frosting. I know I can, especially when I’m hungry! Let me give you a few ideas just to get you going.
This ketogenic frosting was made for the Macadamia Nut Coffee Cake. The two are a culinary match that leaves your sweet cravings satisfied and your body nourished by high-quality, healthy fats.
Making ketogenic frosting collagen rich
Here is my special ingredient – grass-fed beef collagen! Hopefully you can find it at a local health food store. If not, ask if they can order some for you. We buy the Great Lakes brand of collagen and gelatin. I keep both on hand to add into baked goods and ketogenic chocolates for extra nutrient density.
Maple Buttercream Ketogenic Frosting
- Immersion Blender: Place all ingredients in a narrow jar and use an immersion blender to whip and mix well.
- Electric Mixer: Beat until all ingredients are mixed together. 1 to 2 minutes to fully whip the butter.
- Wait until your baked goods are completely cool. You can frost ahead of time and keep chilled until ready to serve. Store leftovers in the fridge. You may need to pull it out ahead of time to frost after its in the fridge for a bit. Just like butter, the frosting gets more firm in cold storage.